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Poco Carretto Gelato


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Recipe from Holly's KUOW 94.9 FM interview with Megan Sukys!

Olive Oil Gelato
2 1/2 Cups whole milk
1 cups sugar
10 Large egg yolks
1 Cups cream
3/4Cup extra virgin olive oil
pinch of kosher salt
In a large bowl, whisk together sugar and yolks and set aside. Bring milk to a boil over medium heat. Temper hot milk into yolks by pouring a quarter of the hot milk over the yolks while whisking. Then pour the yolk mixture back into the pot with the remaining milk. Cook mixture to 180 degrees stirring constantly with a wooden spoon over medium heat. Strain mixture through a fine mesh strainer and cool completely.
When cool, mix egg mixture and cream together and spin in gelato machine. When the gelato is almost done churning, slowly drizzle in the olive oil. Enjoy!


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